A Dry Cake:

Too much baking powder or flour;
Not enough butter;
Kept for long time in the oven.

A Heavy Cake:

Not enough baking powder;
Too much flour;
Mixture not creamed enough less butter;
Flour mixed too vigorously, it should be folded slowly;
Oven temperature too slow.

A Sunken Cake:

Too much liquid/milk, baking powder or sugar;
Flour not just enough; oven door slammed, not properly closed or cake moved during baking;
Taken out from oven too soon.


A Peaked Cake:

Insufficient fat or baking powder; 
Excess flour;
Oven temperature too high.

A Cracked Top Cake:

Oven too hot;
Cake tin small for the cake;
Not enough butter.

Fruit Sunk to the Bottom in a fresh friut cake:

Fruit not properly dried;
Cake mixture not thick as required;
Fruit added before adding flour.